JAN'S ASPARAGUS CASSEROLE

Jan's Asparagus Casserole image

An easy recipe with a nice texture that is tasty and quick to assemble, this casserole contains hard-cooked eggs, chopped onion rings, and cheese.

Provided by Jan Mowbray

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1 (10 ounce) can condensed cream of mushroom soup
1 (4 ounce) can water chestnuts, chopped
½ teaspoon dry mustard
5 hard-cooked eggs, sliced
2 (14.5 ounce) cans asparagus spears, drained, chopped
1 (3 ounce) can French-fried onion rings, chopped
1 cup grated Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
Melt butter in a saucepan over medium heat; whisk in flour until smooth. Stir mushroom soup, water chestnuts, and dry mustard into butter mixture; cook, stirring often, until mixture is hot, about 3 minutes.
Layer half the egg slices, half the asparagus, and half the soup mixture in the prepared dish; repeat layers. Sprinkle top of casserole evenly with onion rings; sprinkle cheese over onion rings.
Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 12.7 g, Cholesterol 158.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 10.7 g, SaturatedFat 8.9 g, Sodium 771.4 mg, Sugar 2 g